Chef Matt is Making a Real Difference in School Kitchens

Chef Matt Toepfer's path to OrganicLife began early, working in kitchens from the age of 14 and later training in classical French cooking before becoming a corporate chef. While that environment was demanding, it ultimately led him to seek a place where culinary skill, purpose and people truly came together. Nearly two years ago, he found that balance at OrganicLife, bringing professional chef training into school kitchens where it can have a great impact.

What Chef Matt values most about his role is the opportunity to lead and teach. At OrganicLife, he helps cooks grow into chefs while leading large teams focused on serving students well. Having grown up without consistent access to nutritious meals, he is deeply motivated by the mission to provide students with food that is both healthy and delicious.

Chef Matt plays a hands-on role in menu development. Chef Matt explains, "Every menu must of course meet nutritional standards, but taste, complexity, variety and portion size are equally important." He regularly conducts taste tests and "pop-up" feedback sessions with students, teachers and staff to ensure meals reflect real preferences. This ongoing feedback loop allows OrganicLife to continually improve and shows students their voices truly matter.

That personal connection defines Chef Matt's approach. By listening closely and paying attention to participation and feedback, he knows when meals are resonating. For Chef Matt, caring, consistency and culinary expertise go a long way.